Specification Defect limits: Deformed pieces, shorts, longs, specks or streaks, 10# max. Checks, broken, or splits: 2% max Analytical information: Moisture: 14.1% maximum Protein: 14% Moisture basis 14% minimum Ash: 14% Moisture basis, 0.79% maximum Microbiological information: Coliforms 50 / maximum Total plate count 75000 g maximum Yeast and mold 50 / g maximum Salmonella negative E. Coli < 3 / g maximum Stpahyloccus / coag. < 100 / g maximum Storage conditions: product should be stored in a clean dry area at a maximum temperature of 75 87 degress fahrenheit. Do not freeze Cooking time: 08 10 minutes Available packing: 250 grams, 500 grams, 1 kg, 2 kg, 5 kg and bulk
Wheat Flour Specification wheat floUR-1 Extraction: 72% max Protein: 13% min Moisture: 14,5% max Ash Content: 0,6 % max Wet Gluten: 28% min Acidity: 0,04 % max Falling Number: 275/ secm in. Wheat flour-2 Extraction : 72% max Protein : 12% min Moisture : 14,5% max Ash Content : 0,6 % max Wet Gluten : 27% min Acidity : 0,04 % max Falling Number: 275/ secmin. WHEAT FLOUR-3 Extraction : 72% max Protein : 11% min Moisture : 14,5% max Ash Content : 0,6 % max Wet Gluten : 26% min Acidity : 0,04 % max Falling Number : 275/ sec min.
Specification Physical : Color: Natural White, free from rancidity, musty or objectionable odor. Flavor : Mild and sweet coconut taste with no off-flavor Impurities: Not more than 5 dark specks per 100 gram Granulation ( % retained) Mesh no. 6 0 % Mesh no. 10 2 13% Mesh no. 12 15 32 % Mesh no. 14 28 39 % Mesh no. 16 16 28 % Mesh no. 20 4 18 % Pan 1 6 % Chemical Fat Content 65 ± 3 % Free Fatty Acid 0.3 % maximum(as lauric acid) PH 6.1 6.8 Moisture content 3.0 % maximum Residual SO2 50 ppm maximum MICROBIOLOGICAL : Total Plate Count 5000 col/grammaximum Enterobacteriaceae 100 col/gram maximum Yeast Count 50 col/gram maximum Moulds Count 50 col/gram maximum E.Coli Negative Salmonella Negative Available Packing: 25 kg and 50 Kg P.P Bags
Specification Size for Red Onions Minimum diameter 60mm. Common Quality Defects Found in Red Onions We break quality defects typically into major and minor categories, with no tolerance recommended for the former, and a small tolerance recommended in the latter. This would typically be in the region of 5% 10% of a pack by either weight or count. Red Onion: Major Quality Defects Mould, Rots or Breakdown Pest Damage, Infestation, Taints or Foreign Bodies Red Onion: Minor Quality Defects Defects in size and shape not affecting the overall appearance of the product Skin or colour defects not affecting the life of the product, not exceeding 1cm sq. and not affecting internal quality of the product Absence of outer skin, light staining to outer layers Storage Temperatures for Red Onions Storage temperatures for this product are usually between 0°- 4°C It should be noted here, that in most mixed product distribution scenarios, red onion along with most other fresh produce is grouped into the chilled storage and distribution network which would be expected to run below 6C. Available Packing: Mesh Bags 2lb, 3lb, 5lb pre-packs, 10lb, 25lb, and 50 lb. Cartons 40lb or 50 lb.
Specification From the ancient Chinese and the Romans, to mothers of poorly children worldwide, for thousands of years now ginger has been used as a spice and a medicine. Although it is commonly described as a root, it is in fact a rhizome, a stem that grows out from the plant underground, and from which small roots will sprout, as well as new green shoots. Ginger’s most well-known medicinal use is as a digestive-aid, to relieve tummy pain, nausea and diarrhoea, as well as morning sickness and travel sickness. This is thought to be because of the spice’s high levels of gingerol; a powerful component that gives it its natural zingy flavour, and which acts as an anti-inflammatory in the body. Have a look at what else ginger can do for your health The anti-inflammatory properties of ginger are thought to provide pain relief in a number of ways, from halting migraines in their tracks, to easing the aches of arthritis. Studies have started showing really exciting results on the effect ginger has on ovarian cancer: Although more research is needed, it seems that ginger has the ability to eliminate cancerous ovarian cells. It also seems to dramatically slow the progress of bowel cancer; encouraging news indeed! Were you spoon-fed ginger ale as a child when you had the flu? If you were, Mum had the right idea, as ginger is shown to have a boosting effect on the immune-system, making you better faster. Available Packing: 5kgs, 10kgs, 15kgs, 20kgs in mesh bag
INFORMATION The majority of South African apples are grown in the Elgin Valley in the Western Cape. Fruit growers in this area cultivate a wide range of tasty green and red apples. Varieties of apples available includes: Granny Smith – Tart yet sweet taste with a firm, white and crisp flesh Gala – Sweet flavour, yellow skin with red stripes and a firm crisp flesh Golden Delicious – Golden yellow skin, with a delicate pink blush Pink Lady (Cripps’ Pink) – Attractive pink colour and exquisite taste, slightly oblong in shape Health and nutrition: One South African apple counts as one of your 5-a-day and they are full of lovely health benefits, such as: High in vitamin C (6mg per 100g) Low in fat and do not contain any cholesterol High in dietary fibre (1.8g per 100g) A good source of potassium (120mg per 100g) Apples are a delicious source of dietary fibre, which helps to aid digestion. A diet rich in apples could also help to lower cholesterol levels in the blood. Due to antioxidants and flavonoids present in apples, eating them could improve lung function and reduce the risk of respiratory diseases. Apples have also been found to play a role in inhibiting ageing related problems, helping to prevent wrinkles and promote hair growth. An apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Apples are loaded with soluble fibre, the key to reducing sugar swings, which can greatly reduce the risk of developing type 2 diabetes. Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you’re stressed out. Available packing: cartons: 6.25kg, 12.5kg, 18.25kg, 20kg, 21.5kg Bulk Bin: 316kg, 328kg
Specification Specify size and color. Color is usually green to dark yellow with brownish flecks depending on ripeness. Peels have no brownish or gray coloration. No more than 10% have defects that make bananas unusable, and not more than 1% is affected by decay. Bunch Size Measure minimum Small Under 5 1/2 Medium 5 1/2 to 8 Large Over 8 Available packing: Various sizes of cartons and bulk packing
Specifications Test method range Specific gravity usp 0.916-0.922 Refractive index usp 1.465-1.475 Heavy metals, method ii usp 0.001% max Iodine value usp 120 141 Free fatty acids usp < 2.5 ml of 0.02 n naoh Peroxide usp 10.0 max Fatty acid composition usp Palmitate c16:0 7 14 Stearate c18:0 1 6 Oleate c18:1 19 30 Linoleate c18:2 44 62 Linolenate c18:3 4 11 Color gardner aocs td la-64 4 max Oil packing : 1) jerry can : 2l, 3l, 5l, 7l, 8l, 10l, 16l, 18l, 20l, 25l 2) big mouth jerry can : 10l, 16l, 18l 3) pet bottle : 500ml, 750ml, 1l, 1.8l, 2l, 3l, 5l 4) tin : 16l, 18l 5) metal drums : 190kgs & 192kg 6) poly drums : 195kgs 7) flexi tank : 21mt
Specification : Long Grain Parboiled Rice, Superfine quality: Criteria Thai 100% sortexed long grain Indian sortexed long grain ir-64 Indian sortexed long grain ir-8 Whole Grain 80% Min 70% Min
Product specification: Chemical Results: Results Moisture (%), 3.9 Milk Fat ((%), 1.25 Ash (%), 7.0 Protein (dry basis %), 34.0 Lactose (%), 55.2 UDWPN (mg/g),2.4 Insolubility Index (mL),0.1 Acidity (%),0.10 Bulk Density (g/mL),0.685 Scorched Particles,Standard A pH (50 g/l water at 20 Degrees C),6.59 Micro Results:,Results: Antibiotics,Negative Phosphatase (ug/ml),< 6 Salmonella (per 375 g),Not Detected Coliforms (per 0.1g @ 30 Degrees C),Absent Standard Plate Count,< 5,000 Moulds (per g),< 10 Yeast (per g),< 10 Thermophilic Bacteria (per g),150 Thermophilic Spores (per g),< 10 Mesophilic Spores (per g),60 Thermoduric Bacteria (per g),250
Specifications Quality: Grade A Average Weight: 35-55 grams/piece Average Length: 12-18cm Freezing Process: BQF (Block Quick Frozen) Shelf Life: 24 months Appearance: Clean No Yellow Skin No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen condition: Blast Frozen at -40 o C Stocked at -18 o C Available Packing: 10 poly bags x 2kg/per bag=20kg/per carton
Specification Chickens are the most common type of poultry in the world, and were some of the first domesticated animals. They are a major world wide source of eggs and meat called chicken. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to their being almost completely edible, and the ease of raising them. Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock. Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
Specifications Alternative names: Sirloin New York (steak) – Loin. Minimum Standards for Grain Fed Young Beef Apply. Maximum Length of tail 30mm from eye of meat. Side strap muscle (M. multifidus) removed along natural seam. Fat cover required / fat removed along lateral edge of loin muscle. Primal Fat Range:
Specification Only 20% of the total crop of Oranges are sold as whole fruit. The rest make juices, extracts and preservatives. They can be kept for up to a week at room temperature, but this can be extended up to 2 weeks if kept refrigerated. Size Requirements for Oranges These are typically supplied in grades between 0 and 13. Minimum diameter of 53mm, not more than 10mm variance within the pack Common Quality Defects Found in Oranges We break quality defects typically into major and minor categories, with no tolerance recommended for the former, and a small tolerance recommended in the latter. This would typically be in the region of 5% 10% of a pack by either weight or count. Oranges: Major Quality Defects Mould, Rots or Breakdown Pest Damage, Infestation or Foreign Bodies Oranges: Minor Quality Defects Sizes outside of the stated grade (see above) Skin defects not affecting the life of the product (scarring/russets) Some greening, not over 5% of the fruit Most Common Defect Mould and rots are by far and away the most common reasons for rejections of this product. Look out for small soft rots, which will develop into complete breakdown. Distribution Temperatures for Oranges Distribution temperatures for this product are usually between 2°C 6°C It should be noted here, that in most mixed product distribution scenarios, Oranges along with most other fresh produce is grouped into the chilled storage and distribution network which would be expected to run below 6C. Available Packing: Loose and layered in cardboard boxes, loose in clear bags or overwrapped trays
Specification, Black pepper/White pepper, 500 gl/l, 550gr/l, 600gr/l, 630gr/l, Moisture, %max, 12.0, 13.5, 12.0, 13.0, 12.0, 13.0, 13.5, Foreign matters, %max, 0.5, 1.0, 0.5, 1.0, 0.2, 0.5, 0.2, 0.3, Density, Gr/litter min, 500, 550, 600, 630, Black berries, %max 3.0, 5.0, Available Packing: 10 Kg, 15 Kg, 25 Kg, 50 Kg P.P Bags
Specification Trans Fat Free Cholesterol Free Added with Vitamin A & D GMO None Rich in natural antioxidants ( Tocopherols & Tocotrienols) Specification: Free Fatty Acids (%, as Palmitic) : 0.10 max Moisture & Impurities (%) : 0.05 max Iodine Value (Wijs) : 45-56 Melting Point (°C) : 36-40 Colour (5 1/4 Lovibond Cell) : 5.5 6.6 Red 55- 65 Yellow Peroxide Value (meq O²/kg) : 1.0 max (at time of packing) Packing: Vegetable Ghee is packed in 5kg, 10kg, 15kg, 20kg
Specification Defect limits: Deformed pieces, shorts, longs, specks or streaks, 10# max. Checks, broken, or splits: 2% max Analytical information: Moisture: 14.1% maximum Protein: 14% Moisture basis 14% minimum Ash: 14% Moisture basis, 0.79% maximum Microbiological information: Coliforms 50 / maximum Total plate count 75000 g maximum Yeast and mold 50 / g maximum Salmonella negative E. Coli < 3 / g maximum Stpahyloccus / coag. < 100 / g maximum Storage conditions: product should be stored in a clean dry area at a maximum temperature of 75 87 degress fahrenheit. Do not freeze Cooking time: 08 10 minutes Available packing: macaroni 250 grams, 500 grams, 1 kg, 2 kg, 5 kg and bulk
Product Specification: Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59
Specification Icumsa: 45 rbu icumsa Attenuation index units method # 10-1978 Ash content: 0.04% maximum by weight Moisture: 0.04% maximum by weight Magnetic particles: mg/kg 4 Solubility: 100% dry & free flowing Granulation: fine standard Polarization: 99.80º minimum Max as: 1 p.P.M. Max os: 2 p.P.M. Max cu: 3 p.P.M. Colour: sparkling white Sediments: none So: mg/kg 20 Reducing sugar: 0.010% maximum in dry mass Radiation: normal w/o presence of cesium or iodine so2: certified Substance: solid, crystal Smell: free of any smell Hpn staph aureus: per 1 gram nil Microbiological limits :pathogenic bacteria including salmonella per 1 gram nil bacillus per 1 gram nil Pesticide traces :maximum mg/kg basis ddt 0.005 photoxin 0.01 hexachloran gamma isomer 0.005 Crop:current Available packing: 25 kg, 50 kg, bulk.
Specification The raw, firm, shelled seeds of the sunflower plant No stabilizers, preservatives or other additives Physical/ ChemicalCharacteristics Physical State:Seeds Color:Off white-light gray Taste:Cool, sweet, typical nutmeat flavor Odor:Free from foreign odors Seed Count:650/ oz. Purity:99.98 99.99% typical Moisture:4.0 8.0% Ash:2.0 5.0% Broken Kernels:< 15% Kernels Covered by Shell:< 10 pieces/ lb Salmonella:NegativeIngredient Shelled sunflower seeds This product should be stored away from heavy aromatic materials. Shelf life of the product does exceed 12 months from the date of manufactured. Storage requirements: Store in a cool dry area. Maximum temperature of 70oF and max humidity of 70%. Available Packing: Packaged in 50kg multi-walled poly lined PP bags
